These Veggie Cakes are the perfect blend of crispy, golden perfection and vibrant, nutritious vegetables. Whether you’re looking for a hearty side dish, a delicious snack, or a creative way to sneak more veggies into your diet, these cakes are sure to satisfy. Made with a mix of grated zucchini, broccoli, and carrots, and spiced with a hint of Cajun seasoning, they deliver a delightful kick. Serve them hot and fresh, or freeze for a quick, healthy meal later on.
These veggie cakes are versatile and easy to make, offering a fantastic way to use up leftover vegetables. The combination of textures and flavors—crunchy on the outside and tender on the inside—makes them a hit with both kids and adults alike. Plus, with a simple tweak, they can be customized to suit your taste or dietary needs.
Ingredients
- 2 cups broccoli, grated
- 3 large zucchini, grated and drained
- 6 medium carrots, peeled and grated
- 1 onion, diced and sautéed (optional)
- 1 cup corn kernels
- 4 large eggs
- 2 tsp salt
- ½ tsp pepper
- 1 tsp granulated garlic
- ½ cup breadcrumbs (I used panko)
- ½ cup flour
- ½ tsp baking powder
- ½ cup Parmesan cheese, grated
- 1 tsp Cajun seasoning (optional, for a little kick)
- Oil for pan frying
Instructions
Prep the Zucchini
- Grate the Zucchini:
- Grate the zucchini and sprinkle with 1 tsp salt. Toss to combine.
- Drain the Zucchini:
- Place a fine mesh strainer over a large bowl and add the salted zucchini to the strainer.
- Place a heavy bowl or plate on top of the zucchini to weigh it down, allowing liquid to drain into the bowl beneath.
- Let it sit for at least 30 minutes (up to 1 hour).
- After draining, wrap the zucchini in a clean kitchen towel or cheesecloth and squeeze out any remaining moisture. Set aside.
Make the Cakes
- Combine Dry Ingredients:
- In a large bowl, mix together the flour, baking powder, pepper, granulated garlic or Cajun seasoning (if using), breadcrumbs, and Parmesan cheese.
- Add Vegetables:
- Add the grated and drained zucchini, broccoli, carrots, sautéed onion (if using), and corn kernels. Toss to combine, ensuring everything is coated with the flour mixture.
- Add Eggs:
- Crack the eggs into a small bowl, whisk slightly, and pour over the veggie mixture. Mix thoroughly to ensure everything is well combined.
- Cook the Cakes:
- Heat a sauté pan or skillet over medium-high heat and add a drizzle of oil. Swirl to coat the bottom of the pan.
- Using a scoop or large spoon, drop portions of the mixture into the hot pan and flatten them into patties with your fingers.
- Cook for 4-5 minutes on each side, adjusting the heat if they begin to brown too quickly.
- Remove from the pan and place on a cooling rack inside a sheet pan or on a paper towel-lined baking sheet.
- Repeat:
- Continue cooking the remaining mixture in batches until all the veggie cakes are done.
Notes
- Draining Zucchini: Zucchini is very watery and needs to be drained well, or your cakes will turn out soggy. It loses most of its volume once drained, much like spinach, so start with more than you think you’ll need.
- Freezing Tips: To freeze, place squares of parchment paper between the cakes and wrap them tightly in plastic wrap or place them in a zip-top freezer bag.
- Cooking Tip: A cast iron skillet works best for achieving a perfect golden crust, but any skillet will do the job!
Nutrition
- Serving Size: 2 cakes
- Calories: 109 kcal
- Carbohydrates: 14 g
- Protein: 5 g
- Fat: 4 g
- Saturated Fat: 1 g
- Polyunsaturated Fat: 2 g
- Cholesterol: 52 mg
- Sodium: 537 mg
- Fiber: 2 g
- Sugar: 3 g
Commenting and Sharing is Caring
Have you tried these Veggie Cakes? Let us know how they turned out or share your own twists in the comments. Your feedback helps us all cook better!